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–+ servings

Easy Bakery-Style Chocolate Chip Muffins

Skip the bakery line! These chocolate chip muffins are incredibly soft and fluffy, with crispy domed tops, melty chocolate chips, and a hint of cinnamon — on the table in about 30 minutes.
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 10 -12 muffins

* Please note: all cup measurements are approximate and based on Australian standard cups (250ml). For best results, weigh your ingredients with a kitchen scale.

Equipment

  • 12-cup muffin tin

Ingredients
 

Dry ingredients

  • 325 g (2 ½ cups) plain flour, spooned and levelled if using cups
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp salt
  • 150 g chocolate chips (mini or regular), plus extra for topping

Wet ingredients

  • 60 g (¼ cup) unsalted butter, melted and slightly cooled
  • 60 ml (¼ cup) vegetable oil
  • 165 g (¾ cup) granulated sugar
  • 70 g (≈ ⅓ cup) brown sugar, sub with more granulated sugar
  • 2 eggs, room temperature
  • 2 tsp vanilla extract
  • 125 g (½ cup) sour cream, or plain greek yogurt, room temperature
  • 160 ml (⅔ cup) milk, room temperature

For the crunchy topping

  • 1 tbsp coarse sugar, demerara or turbinado (raw sugar)
  • ⅛ tsp cinnamon, optional

Instructions

  • Preheat the oven to 220°C (200°C fan/425°F) and line a 12-cup muffin tin.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Then mix in the chocolate chips.
  • In a separate bowl or large measuring jug, combine the melted butter (slightly cooled), vegetable oil, sugars, eggs, vanilla, sour cream, and milk. Whisk until smooth and fully combined.
  • Make a well in the centre of the flour mixture. Pour in the wet ingredients and gently mix together until JUST combined, and you can't see any more streaks of flour. It's perfectly normal for the batter to be a little lumpy.
  • Divide the batter among the muffin cups, filling each about 0.3 cm (⅛ in) from the top. You should get 10-12 muffins depending on the size of your muffin tin.
  • Combine the course sugar with the cinnamon (if using). Sprinkle the sugar over the muffins, then top with extra chocolate chips.
  • Bake for 5 minutes. Then, without opening the oven door, reduce the temperature to 180°C (160°C fan/350°F), and bake for a further 15-18 minutes. The tops should be golden brown, and a toothpick inserted into the centre should come out clean (besides some melted chocolate).
  • Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack. Enjoy the muffins while still warm, or allow to cool completely before storing (see notes for storage instructions).

Notes

  1. Chocolate chips: I like using mini chocolate chips for this recipe so that you get a bit of chocolate in every bite. If you prefer big, melty chunks of chocolate, you can certainly use regular-sized chocolate chips instead.
    For my Australian bakers: until recently, I thought mini chocolate chips didn't exist here. Turns out, Coles-branded dark compound chocolate chips (found in the baking aisle) are actually mini — they're just not labelled as such!
  2. Reheating: Muffins are best enjoyed the day they're baked, as they tend to lose their crisp tops over time. That said, you can reheat older muffins in the oven or microwave to revive them a bit and re-melt the chocolate. Still moist and delicious!
  3. Storage & freezer: To store, line the bottom of an airtight container with paper towel, arrange the muffins inside, and place another sheet of paper towel on top (this helps to absorb any excess moisture). Keep at room temperature for up to 3-4 days.
    To freeze, wait until muffins have completely cooled. Then, wrap each individually in cling film, and place inside a storage or freezer bag. Freeze for up to 3 months. 
  4. Nutrition info: based on 1 muffin, assuming the recipe makes 10 large muffins. 

Nutrition

Serving: 1 muffin | Calories: 437kcal | Carbohydrates: 59g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 287mg | Potassium: 180mg | Fiber: 2g | Sugar: 31g | Vitamin A: 309IU | Vitamin C: 0.1mg | Calcium: 108mg | Iron: 3mg
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